Smoked a Pork Loin at the NC Smokers Gathering and it was so good I thought I'd try another, but brine it this time. Brined it for 24 hours with this:
2 qt. Water
½ tsp. Rosemary
½ Cup Salt
½ Cup Brown sugar
¼ tsp Thyme
1 tsp Black Pepper
½ Cup Apple juice
¼ Cup Maple syrup
Brined for 24 hours
Place in the refrigerator for 24 hours. Dry prior to smoke.
In a large pot, simmer the ingredients until solids are dissolved.
My daughter sent Cricket flowers for Mother's Day and they were in this.
Perfect brine bucket for smaller meats I thought.
Nice end piece of pork loin I had in the deep freeze. About a kilogram.
Set it on some canning lid rings so I could get the brine underneath.
Cool the brine and submerge meat in mixture. Put a plate on it to keep it submerged.
After 24 hours I dried it off and rubbed it some SPOG, Brown Sugar and paprika.
Smoked to about 140º IT. Wrapped it in foil for about 20 minutes while I prepared the sides. Then opened it and rested for 20 more minutes before slicing.
The sides.
The slices. The juice.
The pork was very moist and quite delicious I must say.
Thanks for tuning in.
2 qt. Water
½ tsp. Rosemary
½ Cup Salt
½ Cup Brown sugar
¼ tsp Thyme
1 tsp Black Pepper
½ Cup Apple juice
¼ Cup Maple syrup
Brined for 24 hours
Place in the refrigerator for 24 hours. Dry prior to smoke.
In a large pot, simmer the ingredients until solids are dissolved.
My daughter sent Cricket flowers for Mother's Day and they were in this.
Perfect brine bucket for smaller meats I thought.
Nice end piece of pork loin I had in the deep freeze. About a kilogram.
Set it on some canning lid rings so I could get the brine underneath.
Cool the brine and submerge meat in mixture. Put a plate on it to keep it submerged.
After 24 hours I dried it off and rubbed it some SPOG, Brown Sugar and paprika.
Smoked to about 140º IT. Wrapped it in foil for about 20 minutes while I prepared the sides. Then opened it and rested for 20 more minutes before slicing.
The sides.
The slices. The juice.
The pork was very moist and quite delicious I must say.
Thanks for tuning in.
